Monterey Jack Salsa

I read the reviews very carefully and decided to go ahead and use the liquid zesty Italian. While I think the dry would work fine too, you’d end up with more of a pico de gallo and not a salsa consistency. On that note, I started out with just half of the dressing as other reviewers mentioned but in the end I added the full amount. So I guess what I’m saying is made as written this is perfect. The only change I made is to use fresh jalapeno instead of the canned green chilies. This recipe is really good. As others mentioned, it does need to sit for at least 8 hours. This is by no means spicy and not really what I would call a salsa BUT it makes an excellent dip! 5 stars all the way!

Couldn’t stop eating it. Was much better the second day. Works well to add more of any ingredient to make a larger amount.

I love this recipe. I made it but a few weeks ago for a friend and she absolutely loved it. 🙂

I absolutely love this salsa! I don’t use the MSG and it must be made at least 6 hours before you plan to serve it. Thank you for an awesome recipe!

I thought this was good for a change of pace. However, next time I’ll skip the olives and double the tomato and avocado. I also added a diced jalapeno and skipped the msg.

I just added some salt, and made my own yummy italian dressing. I loved all of the other ingredients and always have roasted chili’s in the freezer.

This was very good and here are the changes I made: I only used about 1/4 cup dressing because that was all I had but I’d use 1/2 cup next time because it wasn’t very juicy. I used jalapeno flavored sliced olives that I found and I left out the avocado because I made it ahead and thought it would turn brown. I thought shredded cheese would definitely make it look weird like other reviewers said so I cubed the cheese very small and it looked great. I mixed everything, except the cheese, the night before, then added the cheese a couple hours before serving. Even my husband who hates onions and tomatoes loved it and said, don’t change a thing!

I left out the MSG and we still thought this was very, very salty. It’s a good change of pace, though.

This was really tasty. I am only giving it a 4 instead of a 5 because after it sat over night, the mix of olives and avocado turned the salsa a very unappetizing dark brown/black color. It still tasted great, it just didn’t look that good. I doubled this recipe when I made it, and I only used a total of one cup of zesty italian dressing. This was plenty. I may or may not try this again…. We shall see.

Excellent dip, a nice change from other dips.

I leave out the MSG and the avocado. It is a favorite for parties and family gatherings. We love this recipe.

We have made this salsa several times with variations and love it! It is very flavorful and can be adjusted to any taste. We generally add jalepenos and omit the chiles and olives. We sometimes add corn for fiesta taste. Great recipe for potlucks and snacking. Thanks for sharing!

This was a big hit for T-day. Made the night before except for the cheese. Did not use the msg. Will make again.

Very Good! I did not add the MSG.

I am soooo disappointed with this salsa. I made 2 giant bowls since it got such rave reviews. I added extra tomatoes and only used half the dressing. I let it sit for 6 hours before trying it. Not good. I let it sit over night and even woke up early to see if it was delicious yet. Sadly, it still doesn’t make me want to get seconds.

Honestly, I did not think it was as good as everyone else said. It was good, just not fabulous. I made it the night before, and ended up being sick for the party. Since I couldn’t go, I used someone’s suggestion of making enchiladas w/ it, and it was good. Just not all it was cracked up to be.

This recipe is tasty and different, but one thing I would strongly suggest against. DO NOT use the MSG, monosodium glutamate! It makes me absolutely cringe when I see this as an actual ingredient in anything, and is used way too much in prepacked foods as a flavor enhancer. Happy (and safe) eating!

I make this the night before and add the avocado just before serving. I always omit MSG – for health reasons.

I’ve made this a few times for parties or BBQ’s, and it’s always a huge hit! I make a batch of Good Seasons’ Zesty Italian dressing, and use approx 1/2-3/4 cup…any more that that and it’s too oily. Plus, if there’s too much dressing it drips all over your guests and is too mess. I also leave out the MSG, and use a 4 cheese Mexican blend that comes pre-shredded in the dairy case. Also, DEFINITELY serve this with “Scoops” tortilla chips. If you use regular tortilla chips it kind of slides off the chip. This recipe is a party classic!

This had a very unique flavor. It didn’t taste much like salsa. My sister-in-law really enjoyed it though.

I only had 3/4 c Italian dressing but it was enough. I also had half a lime so I squeezed the juice into the salad.